Cookies are considered a fundamental means of web application services for authenticating various Hypertext Transfer Protocol(HTTP)requests andmaintains the states of clients’information over the Internet.HTTP cookie...Cookies are considered a fundamental means of web application services for authenticating various Hypertext Transfer Protocol(HTTP)requests andmaintains the states of clients’information over the Internet.HTTP cookies are exploited to carry client patterns observed by a website.These client patterns facilitate the particular client’s future visit to the corresponding website.However,security and privacy are the primary concerns owing to the value of information over public channels and the storage of client information on the browser.Several protocols have been introduced that maintain HTTP cookies,but many of those fail to achieve the required security,or require a lot of resource overheads.In this article,we have introduced a lightweight Elliptic Curve Cryptographic(ECC)based protocol for authenticating client and server transactions to maintain the privacy and security of HTTP cookies.Our proposed protocol uses a secret key embedded within a cookie.The proposed protocol ismore efficient and lightweight than related protocols because of its reduced computation,storage,and communication costs.Moreover,the analysis presented in this paper confirms that proposed protocol resists various known attacks.展开更多
Nowadays,food security is a global concern and a great scientific challenge.Agro-industrial by-products can be used as potential ingredients of innovative food products,contributing to solve this societal demand.By-pr...Nowadays,food security is a global concern and a great scientific challenge.Agro-industrial by-products can be used as potential ingredients of innovative food products,contributing to solve this societal demand.By-products of high specialty oils processing,for instance,have remarkable nutritional and organoleptic properties.Accordingly,the partially delipidified almond flour(PDAF)remaining from almond oil extraction,was used as an alternative ingredient in a highly appreciated almond-based cookie(“almendrados”).For comparison purposes,four different“almendrados”formulations(one industrial,two with PDAF,and one with whole almond flour),were compared regarding nutritional composition,vitamin E and fatty acids profiles.To assess the cookie sensory properties,seventy-four consumers evaluated“appearance”,“taste”,“sweetness”,“crunchiness”,“hardness”,“overall quality”using adequate hedonic scales.Fat and protein levels showed significant differences among industrial and the other three samples.Cookies with PDAF presented similar tocopherols and fatty acids to the traditional(more expensive)formulation,besides reaching the highest scores on“appearance”,“sweetness”,“hardness”,“overall quality”and“buying predisposition”parameters.Accordingly,the incorporation of PDAF might represent an effective way of adding value to an industrial by-product,while providing a pleasant novel cookie formulation.展开更多
基金support from Abu Dhabi University’s Office of Research and Sponsored Programs Grant Number:19300810.
文摘Cookies are considered a fundamental means of web application services for authenticating various Hypertext Transfer Protocol(HTTP)requests andmaintains the states of clients’information over the Internet.HTTP cookies are exploited to carry client patterns observed by a website.These client patterns facilitate the particular client’s future visit to the corresponding website.However,security and privacy are the primary concerns owing to the value of information over public channels and the storage of client information on the browser.Several protocols have been introduced that maintain HTTP cookies,but many of those fail to achieve the required security,or require a lot of resource overheads.In this article,we have introduced a lightweight Elliptic Curve Cryptographic(ECC)based protocol for authenticating client and server transactions to maintain the privacy and security of HTTP cookies.Our proposed protocol uses a secret key embedded within a cookie.The proposed protocol ismore efficient and lightweight than related protocols because of its reduced computation,storage,and communication costs.Moreover,the analysis presented in this paper confirms that proposed protocol resists various known attacks.
基金The work was supported by UID/QUI/50006/2019 and UID/AGR/00690/2019 with funding from FCT/MCTES.J.C.M.Barreira is grateful for his CEEC contract.M.Antónia Nunes(SFRH/BD/130131/2017)F.B.Pimentel(SFRH/BD/109042/2015)thank FCT and European Social Fund through Programa Operacional Capital Humano.
文摘Nowadays,food security is a global concern and a great scientific challenge.Agro-industrial by-products can be used as potential ingredients of innovative food products,contributing to solve this societal demand.By-products of high specialty oils processing,for instance,have remarkable nutritional and organoleptic properties.Accordingly,the partially delipidified almond flour(PDAF)remaining from almond oil extraction,was used as an alternative ingredient in a highly appreciated almond-based cookie(“almendrados”).For comparison purposes,four different“almendrados”formulations(one industrial,two with PDAF,and one with whole almond flour),were compared regarding nutritional composition,vitamin E and fatty acids profiles.To assess the cookie sensory properties,seventy-four consumers evaluated“appearance”,“taste”,“sweetness”,“crunchiness”,“hardness”,“overall quality”using adequate hedonic scales.Fat and protein levels showed significant differences among industrial and the other three samples.Cookies with PDAF presented similar tocopherols and fatty acids to the traditional(more expensive)formulation,besides reaching the highest scores on“appearance”,“sweetness”,“hardness”,“overall quality”and“buying predisposition”parameters.Accordingly,the incorporation of PDAF might represent an effective way of adding value to an industrial by-product,while providing a pleasant novel cookie formulation.
